Ham & Potato Soup

INGREDIENTS

6 baby blonde potatoes or 2 large white potatoes, peeled and diced (3 cups)

1 medium yellow onion, diced

3 carrots, peeled and diced

4 celery stalks, diced

2 cups cooked ham, diced

4 sprigs fresh thyme or 1 teaspoon dried thyme

3 tbsp fresh parsley, chopped or 3 tsp dried parsley

1 tbsp minced garlic

⅛ tsp salt

⅛ tsp pepper

4 cups chicken broth

4 cups water

1 cup Nutpods Original cream or your favorite compliant replacement for heavy whipping cream

2 tbsp tapioca flour

INSTRUCTIONS

Place all ingredients into slow cooker except for the tapioca flour and cream

Add 1 more cup chicken broth if there’s not enough liquid to cover ingredients

Turn slow cooker on low and cook for 6-8 hours

Once done, in a sauce pan, add cream and tapioca flour on medium/low heat

Whisk to combine and continue whisking until thick and bubbling

Remove thyme sprigs from soup

Pour cream sauce into slow cooker and use whisk to combine with soup

If you desire a thicker cream consistency, repeat steps to double the batch of cream then add to slow cooker